Ingredients
Units
- 1 large cauliflower head
- 1 Tbsp saffron threads
- 1 Tbsp sumac
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground chili powder
- ⅓ cup olive oil, plus extra if needed
- 1 tsp salt
- 2 cups tahini
- ½ cup slivered pistachios, to garnish (optional)
- 2 Tbsp pomegranate seeds, to garnish (optional)
- 2 Tbsp chili threads (optional)
For the tomato salsa:
- ¼ red onion, finely diced
- 5 tomatoes, deseeded and finely diced
- 2 Tbsp chopped fresh cilantro
- 2 tsp olive oil
- 2 tsp lemon juice
- sea salt, to taste
Instructions
- Preheat the oven to 350ºF. Place the cauliflower head on a baking tray lined with baking paper.
- Combine the saffron threads with 2 cups boiling water and set aside to steep for 15–20 minutes.
- In a bowl, combine the saffron liquid with the sumac, ground spices, oil and salt. Pour the mixture over the cauliflower, making sure it is evenly coated.
- Cover the tray with foil and roast the cauliflower in the oven for 2 hours, basting every 30 minutes with the saffron liquid. Add more oil if needed to keep the cauliflower moist.
- Remove the foil and roast for a further 10 minutes to brown the cauliflower a little.
- While the cauliflower is browning, make the tomato salsa. Combine all the ingredients in a bowl and mix well. Season to taste with salt.
- To serve, spread the tahini dip on a large platter and place the cauliflower on top. Cut out a generous wedge of cauliflower and pile the tomato salsa inside and around the edge of the cauliflower. Garnish with slivered pistachios, pomegranate seeds and chili threads if desired.
- Prep Time: 30 minutes
- Cook Time: 2 hours 10 minutes
- Category: Main
- Method: Roasting
- Cuisine: Middle Eastern